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1
For the crust: Mix together the flour, granulated sugar and salt in a large bowl until well combined.
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2
Using clean hands, add the butter and toss until just coated.
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3
Work the butter into the flour until the mixture is in clumps the size of quarters, about 2 minutes.
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4
The butter clumps should go from small chunks to larger chunks.
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5
Add the shortening, toss until just coated in flour, then rub it into the flour mixture until the mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute.
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6
Drizzle in half the ice water and rake through the mixture with your fingers until just moistened.
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7
Drizzle in the remaining water 1 tablespoon at a time and comb through the mixture with our fingers to moisten.
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8
The mixture will eventually come together; the dough is moist enough when it is moistened through but is not wet when pressed.
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9
(Do not overwork the dough or it will become tough.)
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10
While rotating the bowl with one hand, use the palm of your other hand to push the dough along the side of the bowl to gather it into a ball.
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11
Turn the dough onto a piece of plastic wrap, press it into a flat disk and close in the wrap.
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12
Place in the coldest part of the refrigerator for at least 30 minutes.
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13
Preheat the oven to 400 degrees F. Roll out the dough and form a crust.
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14
Press it into a 9- or 10-inch pie pan and bake until golden brown, 10 minutes.
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15
Remove and let cool.
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16
For the peanut butter crumble: Mix the peanut butter and confectioners' sugar with a spoon or stand mixer over low speed until it is a crumble consistency.
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17
Set aside.
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18
For the whipped cream: Add the confectioners' sugar to the cream and whip at high speed with a stand mixer until fluffy.
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19
For the pudding: Whisk together the milk, granulated sugar and 2 eggs in a saucepan.
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20
Bring to a simmer over medium heat.
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21
Mix the 3 egg yolks with the vanilla, salt and cornstarch in a small bowl.
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22
Slowly stir the egg yolk mixture into the milk mixture until it firms up.
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23
Stir in the butter until combined.
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24
Remove from the heat and set aside.
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25
If everything else is done, place the mixture in the refrigerator for a few minutes to cool.
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26
To assemble the pie: Layer about one-third of the peanut butter crumble in the bottom of the pie crust, followed by half of the cooled pudding, and half of the whipped cream.
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27
Repeat this process again and top with the crumble.
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28
Keep the pie in the refrigerator until ready to serve.
